Arroz Con Pollo (Chicken With Rice) Recipe

Name: Arroz Con Pollo (Chicken With Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 1/4 cup fresh lemon juice; 1 teaspoon salt; 1 teaspoon dried oregano; 1/8 teaspoon Bijol seasoning; 6 chicken drumsticks (about 1 1/2 pounds), skinned; 6 chicken thighs (about 2 pounds), skinned; 4 garlic cloves, minced; Rice:; 2 cups uncooked Valencia rice or other short-grain rice; 2 teaspoons olive oil, divided; 2 1/2 cups fat-free, less-sodium chicken broth; 3 tablespoons commercial sofrito (such as Goya); 1/2 teaspoon Bijol seasoning; 1/2 teaspoon saffron threads (optional); 1/2 cup frozen petite green peas, thawed; 1 (7-ounce) jar sliced pimiento, drained

Servings: persons

Chicken:
1/4 cup fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon Bijol seasoning
6 chicken drumsticks (about 1 1/2 pounds), skinned
6 chicken thighs (about 2 pounds), skinned
4 garlic cloves, minced
Rice:
2 cups uncooked Valencia rice or other short-grain rice
2 teaspoons olive oil, divided
2 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons commercial sofrito (such as Goya)
1/2 teaspoon Bijol seasoning
1/2 teaspoon saffron threads (optional)
1/2 cup frozen petite green peas, thawed
1 (7-ounce) jar sliced pimiento, drained

1
To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove the chicken from the bag, reserving the marinade.
2
To prepare the rice, place rice in a colander in a large bowl, and rinse with cold water until the water runs clear. Drain rice well.
3
Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the drumsticks, and cook 5 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and thighs. Remove from pan; keep warm.
4
Add reserved marinade, rice, chicken broth, sofrito, Bijol, and saffron threads (if desired) to pan. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in peas and pimiento; let stand, covered, 10 minutes.

1297

kcal

Calories

Fat

113

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Chicken:, 1/4 cup fresh lemon juice, 1 teaspoon salt, 1 teaspoon dried oregano, and more.

Yes, Arroz Con Pollo (Chicken With Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Pollo (Chicken With Rice)

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